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The Best Kind of Leftovers

After a big night of trick-or-treating (or maybe a stockpile of candy leftover after fewer trick-or-treaters than expected), you may be wondering what you can do with the mass of candy you now have exploding out of bags in your kitchen. Here are some fun and delicious ways to use and reprocess the candy into delicious treats (no tricks, I promise!) post-Halloween:

Peanut Butter Cereal Treats


30 large marshmallows

3 Tbsp. butter

1 Tbsp. peanut butter

6 cups Peanut Butter Cap’n Crunch

1-1/2 cups milk chocolate M&M’s


1.)In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M’s.

2.)Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool. Cut into bars.

This gooey and scrumptious treat is a perfect way to use up those stacks on stacks of bags of M&M’s. Tasty Tufts Tip: You can also use Reeses Pieces for an extra peanut butter-y treat in this festive take on rice crispy treats!

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Butterfinger Cookie Bars


1 package dark chocolate cake mix (regular size)

1 cup all-purpose flour

1 package (3.9 ounces) instant chocolate pudding mix

1 tablespoon baking cocoa

1/2 cup 2% milk

1/3 cup canola oil

1/3 cup butter, melted

2 eggs

6 Butterfinger candy bars (2.1 ounces each), divided

1-1/2 cups chunky peanut butter

1 teaspoon McCormick Pure Vanilla Extract

1-1/2 cups semisweet chocolate chips, divided


1.) Preheat oven to 350°. In a large bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl, whisk milk, oil, butter and 1 egg until blended. Add to dry ingredients; stir just until moistened. Press half of the mixture into a greased 15x10x1-in. baking pan. Bake 10 minutes.

2.) Meanwhile, chop two candy bars. Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture. Fold in chopped bars and 1 cup chocolate chips.

3.) Chop three additional candy bars; sprinkle over warm crust and press down gently. Cover with cake mix mixture; press down firmly with a metal spatula. Crush remaining candy bar; sprinkle crushed bar and remaining chocolate chips over top.

4.) Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars. Store in an airtight container.

These delectable bars use my favorite candy bar of all time, Butterfingers, in a creative and explosively sweet and buttery way. Tasty Tufts Tip: If you do not have, or like, Butterfingers, you can use other crunchy candy bars, such as Kit Kats or even Twix! And if it were me, I’d add all of them to create an epic candy cookie bar.



Halloween Candy Bark


2 teaspoons butter

1-1/2 pounds white candy coating, coarsely chopped

2 cups pretzels, coarsely chopped

10 Oreo cookies, chopped

3/4 cup candy corn

3/4 cup dry roasted peanuts

1/2 cup milk chocolate M&M’s

1/2 cup Reese’s Pieces


1.) Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.

2.) Break or cut bark into pieces. Store in an airtight container.

What better way to use up the hodge-podge of Halloween candy that you may have left than by throwing it all together to create a velvety smooth and crunchy candy bark? Tasty Tufts Tip: When making this candy bark, do not feel limited to the ingredients aforementioned—throw in any candy left in the pantry for a perfect sweet treat!



Candy Bar Croissants


1 tube (8 ounces) refrigerated crescent rolls

1 Tbsp. butter, softened

2 plain milk chocolate candy bars (1.55 ounces each), broken into small pieces

1 egg, lightly beaten

2 tablespoons sliced almonds


1.) Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end.

2.) Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack.

This recipe is impeccable for the neighborhoods that give out the drool-worthy King-sized candy bars. Tasty Tufts Tip: Feel free to vary up the fun take on chocolate croissants with chocolate candy bars of all varieties—crunch, nut, etc.—and the use of mini candy bars is alright in my eyes!



Candy Bar Apple Salad Recipe


1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped (about 6 cups)

4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces


1.) In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

I thought that this recipe was an intriguingly unique and inventive way of using your leftover Halloween Candy. Tasty Tufts Tip: Once again, Snickers is not the only option for this recipe. I do not even like Snickers all too much, so I may use the Milky Way Bar or even just the basic Hershey’s in its place. Use whichever candy bar(s) you can until you can’t even think about eating any more candy until next Halloween (or maybe just until the next day).


Source: Taste of Home

All of these recipes can be found on “Taste of Home,” along with more fun ways to turn your Halloween Candy leftovers into something fun and tasty!

-Jay Sheintop

Cover photo source.

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